Portland Observer, February 16, 1983 Page 11
Turkey
leftover
casserole
I f you've any leftover turkey
from the holidays still in the freezer,
turn it into a great dish the whole
fam ily w ill enjoy. This tasty T u r
key-Potato Casserole is reminiscent
o f turkey divan but w ithout the
fuss.
Tender potato slices tossed in
Parmesan cheese and m argarine
form the bottom layer of this casser
ole. Topped with a colorful layer of
broccoli, the potatoes are then cov
ered w ith the turkey in a creamy
sauce. For the crowning glory,
Cheddar cheese is sprinkled on top
just before baking.
Several shortcuts make this an
easy recipe to prepare. For instance,
use leftover turkey rather than start
ing from scratch. Use frozen broc
coli to save time cleaning and
cutting produce. Begin w ith au
gratin potato mix to elim inate
peeling and slicing of potatoes.
Moving Sale
Elk Cleaners & Laundry
1014 N. Killingsworth
Portland, OR 97217
283-3789
TURKEY AND TATER8: Leftovers never teeted
so good. This economical Turkey-Potato Cesser-
★
* * *1
SAFEWAY
Preside/,
*
T U R K E Y POTA TO CASSEROLE
I package (5.5 ounces) au gralin
potatoes
4 cups boiling water
I teaspoon salt
1 tablespoon margarine or butter,
melted
'A cup grated Parmesan cheese
I package (10 oz.) frozen chopped
broccoli, thawed
I medium stalk celery, sliced (about
W cup)
1 medium onion, chopped (about Vt
cup)
2 tablespoons margarine or butter
I Vi cups milk
'A teaspoon dry mustard
2!4 cups cut-up cooked turkey or
chicken
Vi cup shredded Cheddar cheese
about 2 oz.)
Grease square pan, 9 x 9 x 2
inches. Cover potatoes with boiling
water in a 2 ‘/ j -q u art bowl; stir in
salt. Let stand uncovered IS m in
utes; drain . Toss potatoes with
melted margarine and the Parmesan
cheese. Press potato mixture in pan;
top with broccoli.
Heat oven to 375“. Cook and stir
celery and onion in 2 tablespoons
m argarine in 10-inch skillet until
tender. Stir in Sauce M ix, milk and
mustard. Heat to boiling, stirring
constantly; reduce heat. Simmer un
covered until sauce is thickened,
about 5 minutes. S tir in turkey.
Pour turkey mixture over borccoli.
Bake uncovered 25 minutes.
Sprinkle with Cheddar cheese; bake
until cheese is m elted, about 5
minutes longer. Let stand 5 minutes
before serving. Six servings.
★
★
ole comblnea meat, potatoes and vegetables In
one delicious dish.
★
★
★
Beef Chuck Roast
^ • S D A V S<,
Blade Cut, Well
Trimmed
^Quality Beef
f w tbe BIG O « 1
G e r a r to a io
59-
50 Lb Russets
Bulk Russets Xs. 5 ^ * 1
Finnish
5.»*1
Safeway Quality
Sliced & Partially Deveined Lb
Beef Liver
Oregon Fryers Grown Cut In Up Oregon Lb
Tender. Aged, Lean
Arm Roast Safeway
Quality Beef
Lb
Roasting Size Pieces
Halibut Center
Sliced Steaks $2 88
Lb
Orange Roughy
White Fish Ready
To Pan Fry
Lb
Rainbow Variety
Fresh Trout Pan
Fry In Butter
Lb
Fresh Medium Size
Oysters
Tasty. 10 Oz Jar
; '
No. 1 Bakers
49‘
Idaho Russets w t . 5 'i6 9 ‘ 7 V
Red Potatoes •*. > 6 -. M
White Potatoes Xs, 4 «, M
id
68e £
^15-Lb. Russets-
Avocados S iK
4^,99* 4?
Size H foi !
Apples
5fiag^1
Laige
Delicious
This Is this Week for Quality Puce.
Selection & Freshness
On lots 01 Potatoes
>
zo MAKf
School Menu
February 21: NO SC HOOL. Presi
dent's Day.
February 22: Beef pot pie, green
beans, maple bar, apple wedges„ milk.
February 23: Bcefy-cheese pizza,
carrot coins, pear half, granaola
cookie, milk.
February 24: Fish 'n' chips w /tar-
tar sauce, tossed salad w/dressing,
birthday cherry shortcake, milk.
February 25: Chicken salad on
bread, tater tots, celery chunks
w/peanut butter dip, sliced peaches,
milk.
February 23 Beef-bean-cheesey
burrito, whole kernal corn, chilled
pineapple nibbles, milk.
Personal care
workshop topic
The Urban League Senior Center
will provide a series o f twelve ses
sions designed to assist elderly resi
dents to •'Im p ro ve Y our Im age.”
Sessions will be held on Fridays at
1:30 p.m ., starting February 25.
Attendance at all twelve sessions
will culminate in a graduation cere
mony during intermission o f the
Spring Senior Fashion Show sche
duled during May.
Session topics w ill include hair
styling, complexion care, make-up,
care of hands and feet, exercise and
nutrition and wardrobe planning.
Registration is required and the ses
sions cost SI .00 each or SIO for all
twelve.
C oordinator for this project is
Mrs. V iola Washington, form er
model. C all or visit the Center at
4128 N.E. Union, 288-8338 to regis
ter as capacity is limited.
Paper Towels
Solid Pack Tuna
Peanut Butter
Sour Half & Half
Fruit Cocktail
Havoline
Motor Oil
2 Ply
2 Roll Pack
Pacific Crest
Light Meat. 7 Oz
Superman Creamy
Or Crunchy, 18 Oz
Lucerne
Pint Size
Town Mouse
17 Oz Can
Jhirm ack
s h a Or m Cond., p 8 o Oz. o
Case of 12 $10.68
__
____
—
—~
o f.8 9
’ 1— S i l
Energizer Batteries
S T * ■ *» I *****
-C ris p
Crust Pizza
Bel-air Assorted
11.75 To 12-0unce
-
★
★
C Or 0, 2 Pak
9 Volt
★
SUFfR, j
SAWIlkJ
—
★
★
★
SAVER
Colby
Cheese
Lucerne Natural
t2-Pound Loaf
/A ? -
Orange
Juice
Vita-Gold Flordia Citrus
Frozen. 12-0z. Can
s3"
Sales Limited To Retail Quantities
Prices Effective Feb. 16 Thru Feb. 22 At
Safeway Stores In The Portland Area.
SAFEWAY